Cochinita Pibil is a traditional Yucatán dish featuring slow-roasted pork marinated in achiote paste and citrus juices. This flavorful dish is often served with pickled red onions and tortillas, making it a delicious and satisfying meal.
The recipe involves marinating the pork overnight for the best flavor and then slow-cooking it until tender. It’s perfect for gatherings or special occasions.
Authentic Yucatán-Style Slow-Roasted Pork
Cochinita Pibil is a classic dish from the Yucatán Peninsula, renowned for its rich flavors and tender texture. The star of this dish is pork shoulder, marinated in a vibrant blend of achiote paste, citrus juices, and spices.
This traditional preparation involves wrapping the marinated pork in banana leaves, which not only infuses the meat with a distinct flavor but also keeps it moist during the long cooking process.
The result is a dish that is not only delicious but also a feast for the eyes, with its bright colors and inviting presentation.
The Marination Process
Marinating the pork is a crucial step in achieving the depth of flavor that Cochinita Pibil is known for. The marinade, made from achiote paste, orange juice, lime juice, garlic, and spices, needs to envelop the pork completely.
For optimal flavor, it’s recommended to let the pork marinate for at least four hours, but overnight is ideal. This allows the flavors to penetrate the meat thoroughly, ensuring every bite is bursting with taste.
Slow Cooking for Tender Perfection
Once marinated, the pork is ready for slow roasting. The cooking process typically takes between six to eight hours, allowing the meat to become incredibly tender and easy to shred.
Wrapping the pork in banana leaves or aluminum foil creates a steam effect, which helps to keep the meat juicy and flavorful.
Patience is key here, as the long cooking time is what transforms the pork into a melt-in-your-mouth experience.
Serving Suggestions
When the pork is finally ready, it’s time to serve this delightful dish. Shredding the meat is a simple task that can be done with two forks, and it can be presented on a vibrant plate alongside pickled red onions.
Warm corn tortillas are essential for enjoying Cochinita Pibil, allowing diners to create their own tacos.
Garnishing with fresh cilantro and lime wedges adds a burst of color and freshness, making the dish even more appealing.
Pairing and Enjoying
Cochinita Pibil is perfect for gatherings, family meals, or special occasions. It pairs wonderfully with a variety of sides, such as rice, beans, or a fresh salad.
The combination of flavors and textures creates a satisfying meal that is sure to impress.
Whether you’re enjoying it at a festive celebration or a cozy dinner at home, this dish brings a taste of the Yucatán to your table.
Final Touches
To enhance the experience, consider serving Cochinita Pibil with a refreshing beverage, such as horchata or a light beer.
The vibrant colors and aromatic spices make this dish not just a meal, but a celebration of flavors and culture.
Gather your loved ones, and enjoy the delightful taste of this traditional Mexican dish.
Authentic Yucatán-Style Slow-Roasted Pork
This Cochinita Pibil recipe showcases pork shoulder marinated in a blend of achiote, orange juice, and spices, wrapped in banana leaves, and slow-cooked until it falls apart. The dish takes approximately 8 hours, including marinating time, and serves about 6 people.
Ingredients
- 4 pounds pork shoulder, cut into large chunks
- 1/2 cup achiote paste
- 1 cup fresh orange juice
- 1/2 cup lime juice
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup water
- 4 banana leaves, thawed (or aluminum foil)
- Pickled red onions for serving
- Corn tortillas for serving
Instructions
- Prepare the Marinade: In a bowl, mix the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper until well combined.
- Marinate the Pork: Place the pork chunks in a large resealable bag or bowl and pour the marinade over the meat. Ensure all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Prepare the Banana Leaves: If using banana leaves, briefly pass them over an open flame to make them pliable. Lay them flat on a large baking dish or roasting pan.
- Wrap the Pork: Place the marinated pork in the center of the banana leaves. Pour any remaining marinade over the pork and add water. Fold the leaves over the pork to cover it completely, then cover the dish tightly with foil.
- Slow Roast: Bake in the preheated oven for about 6-8 hours, or until the pork is fork-tender and easily shredded.
- Serve: Once cooked, remove the pork from the oven and let it rest for a few minutes. Shred the meat with two forks and serve with pickled red onions and warm corn tortillas.
Cook and Prep Times
- Prep Time: 15 minutes
- Marinating Time: 4 hours (or overnight)
- Cook Time: 6-8 hours
- Total Time: 10-12 hours
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
